Preheat oven to 350 degrees.
Prepare with paper liners, a 24 count (1½ inch) mini muffin tin.
In a medium bowl, sieve or mix together the flours, salt, baking powder, baking soda and cinnamon.
In a separate medium bowl, whisk together the oil, syrup and egg.
Add the dry ingredients and mix until just combined. Mix in the grated carrots, zucchini and raisins.
Using a small ice cream scoop, fill the prepared muffin cups ¾ full with the batter and bake until light golden, about 20 minutes.
Cool and enjoy!